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Tag Archives: soup

After my hubby and I went to our local Japanese restaurant, I craved the Asian flavors for the next two weeks. I ordered Thai one day at work. I ate supermarket sushi. I made this soup. It is delicious. The tenderness of the pork is perfectly complimented by the texture of the greens. The noodles and mushrooms make it more filling. I served it along side spring rolls. The leftovers were pretty dang tasty too!

In a large bowl, mix the pork, garlic, ginger, pepper, red pepper flakes, and cumin until all is well incorporated. Heat the oil in a large pot. Add the pork and fry until browned and cooked through. In a separate pot, cook the rice noodles according to package directions. Add the broth and bring to a broil. Reduce the heat and simmer for 15 minutes. Add the greens, scallions, mushrooms, soy and fish sauces. Stir and allow to continue cooking until the greens are tender. When they are done, add the rice noodles. Ladle the soup into bowls. Serves 6.

This one may be a little odd. But hear me out. This garlic laden, creamy soup is full of flavor. I know it seems like the garlic flavor would be overwhelming but I promise it is not. The roasted and simmered garlic gives a multifaceted flavor that is enhanced by the garnish of Parmesan and a fresh lemon squeeze. Since this soup is pretty rich, only a small serving is necessary, though I confess I did eat a large bowl without any trouble. I can imagine it being served in little shot glasses with it’s own baby lemon wedge and shaving of cheese. I wish I was having a party soon. It might not be best served on date night, though. 🙂

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Toss them with the olive oil, salt and pepper. Cover the baking dish with foil and bake for 45 minutes, until golden brown. Transfer to a bowl and cool. Squeeze the garlic with your fingers to extract the cloves.

In a heavy-bottomed saucepan, melt butter over medium heat. Add onions and thyme, cooking until they are translucent. Add the roasted garlic, the raw garlic, and chicken stock to the sauce pot. Cover and simmer until the garlic is very tender, about 30 to 40 minutes. Working in batches, puree the soup in the blender or using an immersion blender. Add cream and bring up to a simmer. Season with salt and pepper to taste.

Divide soup between each bowl. Top with shavings of Parmesan and a squeeze of lemon. Inspired by this recipe.

Though the sun is shining cheerfully, the wind is tearing by the windows, making a whistling noise that tells me it is too chilly to spend much time outside today. It’s a shame too. I really had hopes of hiking at the Pinnacle today. But I have no desire to be whacked by a flying branch so I will stay out of the woods.

Chilly weather makes me think of the comfort found in a warm bowl of soup. So in honor of this late fall chill, here are some of my favorite soups.

I love broccoli cheese soup but do not like the calories it contains (this one is 469 calories per serving). I also don’t like that many recipes contain all kinds of fillers and “fake cheese.” Now, don’t get me wrong, Velveeta has it’s very limited place in the food world (please don’t sent me hate mail for this!). Broccoli cheese soup have just that – broccoli and cheese. That way those flavors are predominant. You will love this soup for its simplicity of flavor and ease of preparation.

Lighter But Just as Tasty Broccoli Cheese Soup

3 cups broccoli florets

32 to 48 oz vegetable stock

1 cup of sharp cheddar cheese

1 cup of Monterey Jack cheese

1 cup of shredded carrots

1 small onion, diced

2 large cloves of garlic, minced

2 tbsp all-purpose flour

2 tbsp butter

1 bay leaf

1/8 tsp dried basil

1/8 tsp cayenne pepper

Salt and pepper to taste

In a heavy bottomed stock pot, add the broccoli, carrots, white onion, garlic, bay leaf, basil, and cayenne pepper to the vegetable stock. Bring to a simmer and cook with a lid on it for about 15 to 20 minutes, until the vegetables are tender. In a small bowl, melt the butter. Stir in the flour until smooth. Add a bit of juice from the pot and stir into the flour mix. Keep adding until the flour mix is very thin. Add the flour/butter mix into the stockpot and simmer another 5 minutes to allow it to thicken. At this point, I felt like the soup was a little thin but I didn’t want to add more fat/flour so I removed about 1/3 of the veggies from the pot and blitzed them a tad bit in the food processor; add them back to the pot. Reduce heat until no longer simmering (to the lowest setting you have). Stir in the cheese right before serving. Garnish with more cheese, a bit of steamed broccoli, or some scallions. Serves 4.

Who doesn’t love broccoli cheese soup?! No one I know. I also don’t know anyone who likes all those calories in the typical cream based version. This broccoli soup recipe is fresh tasting with a little zing thrown in by the lemon. Light and easy to make, this soup reheats well. I served it with a big salad and a bit of crusty bread. Yum!

Bring a large pot of salted water to a boil. Add the broccoli florets and boil for 5 minutes. Drain. To the same pot, add the olive oil and garlic. Saute over medium heat for a couple of minutes. Add the broccoli to the pot; season with salt and pepper. Stir well and cover with a lid. Turn the heat down to low. Allow the garlic/broccoli mixture to cook until the broccoli is soft enough to smash with a spoon. Add the chicken stock and bring to a boil. Simmer for 5 minutes. Carefully puree half the soup in a blender or food processor. Add the puree back into the pot. Stir in the Parmesan and lemon juice to taste. Taste and adjust the seasoning. Serves 4 small bowls or 2 pretty large bowls.

When I first saw this soup in my blog feed, I knew I wanted to try it. Who wouldn’t love the Thai flavors of ginger and coconut milk paired with vegetables and a tasty protein? Plus it is super easy to throw together making it a great dish for lunch. I have made this soup a couple of times since finding it and have really enjoyed it each time. You should try it.

In a small saucepot, combine the coconut milk and chicken stock. Add the ginger, onion, garlic, and chili flakes. Bring to a simmer. In the meantime, saute the sliced mushrooms in bit of oil to help remove some of the liquid. When done, drain off the extra liquid and add to the coconut milk mixture. Add the vermicelli and crab meat. When heated through, add the baby spinach. When barely wilted, remove from the heat and serve. Serves 3 to 4.

As soon as this recipe was posted on Taste Food, I longed to make it. It just never seemed to work out though. I’d plan it out, make my grocery list and then the seafood counter would not have clams. I looked all over for celery root (used in the original recipe) and couldn’t find it anywhere, even places like Whole Foods. So instead of insisting that the recipe be exactly replicated, I bent the rules a bit. And you know what? That’s what cooking is all about. I don’t know if this chowder is as good as the original but we really enjoyed it.

Bevin at Magnolia Reverie was featured as a Southern Blog Societycontributor in late January. Her post was Tomato Thai Soup. I am feeling really fresh produce deprived and the bright flavors of this soup just called to me. I was not disappointed! The layers of spice were phenomenal. For those who don’t like like curry, try this soup anyway. It’s not overwhelming, just warm and delicious. You really should try to make this soon. You won’t be sorry. I promise.

Melt coconut or olive oil in a soup pot over medium heat. Add onion and saute for about 5 minutes, or until onions start to become soft and translucent. Stir in garlic, ginger, cumin, salt and pepper to the pot and cook for a minute or two. Add crushed tomatoes and vegetable stock. Stir, and bring to a boil. Reduce heat and allow to simmer for 10-15 minutes, stirring occasionally. In a small bowl, mash the curry paste in the coconut milk and mix together. Add to the pot, along with the honey, and stir. Remove pot from heat, and blend using an immersion blender. Serve with a dollop of Greek yogurt if using, and garish with a pinch of cilantro.

Cook bacon in a heavy soup pot, over low heat, stirring, until beginning to crisp. Add the butter, onions, bay leaves, garlic, and thyme and cook, stirring, until the onions are tender but not browned.

Add the potatoes and stock. Bring to a boil, reduce the heat and simmer until the potatoes are fork tender. Remove the bay leaves and stir in the fish fillets and cream. Simmer (do not boil!) until the fish is cooked through and beginning to flake, 8 to 10 minutes. The fish will come apart in large chunks. Season with salt and black pepper to taste. Garnish with the parsley. Serves 6.

Lentils are a great little bean. Tasty, versatile, cheap, and used in all kinds of cuisines. Lentils (and other beans) are also a great way to expand a recipe when you don’t want to use a lot of meat. Full of fiber and nutrients thanks to all the vegetables, I plan to use more lentils next time I make this recipe.

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain and set aside. In a Dutch oven, fry Italian sausage until cooked through. Drain sausage on paper towels. To the Dutch oven add olive oil, onion, celery, carrots, and zucchini. Saute on medium heat for 5 minutes. Add garlic cloves, basil, oregano, and thyme. Cook for 2 more minutes. To the vegetable mixture, add the lentils, sausage, broth and tomatoes. Reduce heat and simmer until lentils are tender, about an hour to 1 1/2 hours. You may need to add more chicken broth to reach your desired consistency. We like things a little thicker, more like a stew. Garnish with Parmesan cheese and fresh herbs.